DENMARK | ICELAND | NORWAY | SWEDEN
Making a mince from fresh fish fillets is a very old tradition in northern Europe, particulary in Denmark, Iceland, Norway and Sweden. The recipe is essentially the same across Scandinavia, the modern Icelandic version owing more to the Danish tradition than Iceland’s own rich fish culture.
Fillets of cod, haddock, pollack, saithe and whiting are the usual choice of fish, but any fleshly white fish is suitable. Using salmon fillet is a relatively young addition to the tradition, and now farmed salmon is used.
In the countries that share a coastline with the Baltic sea, the mince is combined with cream and grits / manna croup and formed into breaded cakes, baked in the oven.
The mince is also made into a mousse or purée.
Eggs and milk add lightness to the mince when it is used to make fish balls.